Interview with Apollonia Poilâne, CEO of Maison Poilâne, one of the largest artisanal bakeries in France — well known for its dedication to the craft and tradition of bread making, and a continued focus on innovation.
Connecting people through bread
The Winter 2016-1017 issue’s feature section dives deep into the questions about the differences between artisanal and industrial bread—and where the artisanal bread movement fits in the big picture of bread.
Through interviews with Daniel Leader (Bread Alone) and Karl de Smedt (Puratos), we take a look at what happens when bread is made on a bigger scale than the small operations we have devoted most of our attention so far. The two bakers have some thought provoking things to say, and hearing them out is a fine challenge for everyone interested in the business of bread!
The issue also explores topics such as the role of microbes in our bread, baking bread with buckwheat, making panettone, and an interview with Steve Scott from Babettes Artisan Bakery in Denver, Colorado.
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